My "emergency" cake, in case something happened to the other cake I prepared for the pictorial in a local magazine. A 10 inch, 8 inch and 6 inch dummy, fondant covered with pieces of fondant wrapped around each tier. They were made from long sausages of fondant, that I flattened with my hands and then glued on around the cake sides. The bow is modelling paste rolled with a textured rolling pin. The roses are made with the five petal cutter, which saves so much time!